Tempeh

Tempeh, like tofu, is a food made from soy. It is created using a fermentation process (facilitated by a rhizopus mold) that binds soybean particles into a cake form. This fermentation process gives tempeh its flavor, which some have compared to mushrooms. Tempeh is higher in protein and fiber than tofu.

Fast Facts

1. Origin: Indonesia
2. Also spelled: "Tempe"
3. Common in Southeast Asia
4. More protein, dietary fiber, and vitamins than tofu
5. Often used as a meat substitute in vegetarian cuisine

How Tempeh Is Made

Soybeans are de-hulled and then soaked overnight. They are then boiled for 20 minutes, thoroughly dried, and mixed with a tempeh starter (a fungus such as Rhizopus oligosporus or Rgizopus oryzae). The mixture is then placed in a plastic bag and left in a warm, dry place for 24-48 hours. When the mixture turns white, the tempeh is finished.

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